FATS VS FATS — WHAT ACTUALLY MATTERS

Not all fats behave the same

The question isn’t “Is fat good or bad?”
The real question is which fats, how they’re processed, and how they’re used.

Lumping all fats together hides critical differences.

The major fat categories (simplified)

Naturally occurring fats

Found in:

• Whole foods

• Traditional cooking fats

• Minimally processed sources

These fats:

• Are chemically stable

• Come with supportive nutrients

• Have been consumed safely for generations

Industrially altered fats

Often found in:

• Ultra-processed foods

• Shelf-stable snacks

• Reheated oils

These fats:

• Are chemically modified

• Oxidize easily

• Can promote inflammation and metabolic stress

Why processing matters more than fat type

A fat’s impact depends heavily on:

• How it was extracted

• How it was refined

• How often it’s reheated

• What it’s combined with

A fat that behaves safely in one form can become harmful after repeated industrial processing.

Fat + blood sugar = the real issue

Problems rarely come from fat alone.

Metabolic issues often arise when:

• Certain fats are combined with refined carbohydrates

• Blood sugar spikes repeatedly

• Insulin remains elevated over time

This combination changes how the body stores energy and increases inflammation.

The takeaway

Avoiding fat entirely misses the point.

What actually matters:

• Source

• Processing

• Cooking method

• Context within the overall diet

Understanding fats isn’t about fear — it’s about discernment.